Strawberry Tiramisu

Tiramisu is one of those classic desserts that almost everyone is familiar with and loves. So for a twist on the classic tiramisu, I flipped the espresso base to a lighter and fresher bite with some strawberries to make Strawberry Tiramisu.

The strawberries add a nice fruity bite to the rich mascarpone custard base that’s become the standard for this timeless classic.

There are of course many versions of a strawberry tiramisu, but for the one you see here, I created a custard that can stand-up when sliced rather than a tiramisu that’s scooped. Trust me when I tell you, this version is well worth the effort. Not only is it richer in flavor, but this dessert is always a crowd pleaser and a show stopper.

Don’t let the length of the recipe prevent you from making this. You can break out each component and make them several days in advance then assemble it the night before you need it. The ladyfingers can be baked up to three days in advance. The custard can also be fully prepared 3 days in advance, covered and refrigerated. Lastly the strawberry sauce allows for a 7 day advance preparation. See what I mean about planning ahead and breaking up easy component for easy baking and making?

To shortcut this recipe: you can of course use store bought ladyfingers and swap out the homemade custard and just use whipped cream instead.

However you decide to make and assemble this classic treat, just do it! And you just might find yourself preferring this summer version of a tiramisu over it’s classic espresso form.

Heat oven to 450 degrees F. Set oven rack to upper and lower third of oven. Line two bake sheets with parchment paper.

Place egg yolks in standmixer bowl fitted with a whisk attachment, beat the yolk, ½ cup of sugar on high speed until mixture is pale yellow and the mixture falls in ribbons with the whisk is raised (mixture will also triple in size), about 4-5 minutes. Lower the speed and add in vanilla and water. Beat for another 60-90 seconds, or until mixture thickens once more.

In a separate clean bowl, add the egg whites to a stand mixer bowl fitted with a whisk attachment, beat the egg whites on medium speed until foamy (mixture will look like well lathered shampoo). Turn off mixer and add cream of tartar. Increase speed to medium-high and beat until soft peaks from when whisk is raised, about 2 minutes. Gradually add remaining ¼ cup of sugar, beating until stiff glossy peaks form when the beater is raised.

Add in on half the meringue (egg white mixture) to the yolk mixture with a large sturdy spatula. Fold in flour until incorporated. Gently fold in remaining meringue and orange zest.

Transfer batter to a pastry bag fitted with a round ½ inch pastry tip. Pipe 4 inch cookies onto prepared bake sheets, leaving 1 inch between each cookie. Bake until cookies become light golden brown and springy to the touch, about 8-10 minutes; rotate pans at 4 minutes. Transfer bake sheets to a wire to cool slightly. Remove cookies while still warm to a second wire rack to cool completely. Ladyfinger cookies can be kept at room temperature in an airtight container for up to three days and frozen for a month.

To make strawberry syrup:

Place sliced quartered strawberries, sugar and water in a medium saucepan over medium heat. Bring mixture to a boil, then lower heat and let simmer for 5 minutes, stirring occasionally. Remove from heat and puree in a blender or food processor with orange juice. Set aside to cool completely.

To make custard:

Place egg yolks and ¼ cup sugar in a heatproof bowl set over (not on) simmering water. Continuously whisk mixture until sugar dissolves. Add in marsala and continuously whisk until mixture reaches 165 degrees F, about ten minutes. Remove bowl from heat and place bowl in ice water; whisk until custard is slightly cooled, about 1 minute. Set aside.

Place mascarpone in a standmixer bowl fitted with a whisk attachment, beat on low until creamy, about 10 seconds. Increase speed to medium low and gradually beat in cooled custard until completely incorporated.

In a separate bowl, place heavy cream in a chilled bowl and beat with 2 tablespoons of sugar on low, gradually increase the speed to medium high and gradually add in remaining sugar; beat until stiff peaks form. Fold the whipped cream into the mascarpone mixture.

To assemble:

Quickly dip one side of each ladyfinger in the strawberry syrup. Once dipped set ladyfinger in 9-inch square pan, forming three rows. If needed, press press the ladyfingers slightly to fit in pan. Spread one-third of mascarpone mixture evenly over the ladyfingers. Repeat for remaining two layers. Finish with sliced strawberries on top.

*Optional: Brush with boiled down orange jam. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

I have never tried a dessert like this. The Strawberry Tiramisu looks perfect to serve for any occasion in which you want a beautiful presentation and to make a lasting impression on your guests. The recipe looks delicious. Strawberry Tiramisu is the perfect summer dessert for the 4th of July ! Thank you so much for sharing the photos, and recipe!

I wait in anticipation for the English strawberries to come into season, especially the ones you can pick yourselves. Its a lovely day out and you get some gorgeous strawberries as well. Love to make my own desserts with these fruits.

Quick question: You tell us to puree the strawberry syrup with orange juice (section 6), but as far as I can see, the ingredients list does noe contain any orange juice. How much juice should we use for the syrup?

This recipe sounds wonderful. A very refreshing dessert. When reading over the ingredients & directions for the strawberry sauce the recipe states, “Remove from heat and puree in a blender or food processor with orange juice. Orange juice is not listed in the ingredients for the strawberry sauce. How much orange juice did you add? Thank you!

Love this! Fresh, sweet and yet affordable strawberries are SO rare at where I come from. I’d definitely try this out, but they’ll probably not turn out as sweet as they look. (I’ll choose custard over whipped cream any day!) Thanks for the recipe! I’m so excited for the giveaway opportunity too! I’ve always wanted a KitchenAid mixer!

I can’t wait to try your version of Strawberry Tiramisu. Love the fact that you bake your own lady fingers! I did that once long time ago but didn’t turn out as the way I want them. Can’t wait to try out your recipe. 🙂 I definitely love the strawberry season! Thanks for the giveaway.

I just wanted to let you know that I printed the recipe yesterday and there is still no mention of the orange juice amount or the size of the pan – I had to look through the comments to find the info. Is the updated recipe somewhere else? Anyhow, I still hope to make it this week because it looks lovely and fresh. Thanks!

Now this is a tiramisu I can get behind! I always opt out because if I have caffeine after noon I’m staring at the bedroom ceiling all night long. Also love the idea of making my own ladyfingers. Exciting!

Hi! This strawberry tiramisu sounds like a great alternative to those who do not like coffee/espresso!
I’ve never made it before and was wondering if it mattered which side of lady finger should be dipped into the Strawberry syrup and which side should be faced down into the pan (the dipped side or dry side? ). And what sized/ type of pan would this recipe work with best? THANKS!!

Hi Kimmie – It doesn’t really matter which side you dip, but the first layer should have the dry side down on the pan. This will help keep the structure of the cake stronger when its sliced up for serving. I used a 9×9 pan.

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Wow~ is this ever gorgeous. I LOVE tiramisu and have never wanted to tamper with perfection… until now!! So beautifully decadent! There is nothing like homemade custard either. I will be doing that, for sure!
And the thinly sliced layers of strawberries on top with the glaze…. I will attempt that in hopes it’ll even remotely resemble the perfection in the pics. 🙂

This looks terrific! I like the idea of a light and fresh fruity flavor for summer over the heavier espresso base. I love strawberries from this time of year! Strawberries in October just aren’t as sweet.

Hi! Ive just chanced upon your recipe and it looks stunning! Am planning to make it for a lactose intolerant friend. I am able to get lactose free cream cheese and nondairy cream. Would it be ok to sub mascarpone with cream cheese?